Mushroom Stuffing
Mushroom Stuffing
This side dish is our personal favorite on Thanksgiving!
Print Recipe
Ingredients
- 2 teaspoons butter
- 6 ounces button mushrooms sliced
- 4 ounces baby bella mushrooms sliced
- 2 ounces shiitake mushrooms sliced
- 4 tablespoons butter
- 2 green onions sliced
- 4 shallots chopped
- 1 tablespoon thyme leaves
- 2 teaspoons kosher salt divided
- ¼ teaspoon pepper divided
- ¼ cup brandy
- 6 eggs
- 2½ cups cream
- 1½ cups chicken broth
- 1 clove garlic grated
- 14 slices bread chopped
- 1 cup Miceli's Italian Style Cheese shredded
- 1 cup Miceli's Cheddar Cheese shredded
- ½ cup parsley leaves chopped
Instructions
- Preheat your oven to 350℉, and grease 6 16-ounce baking dishes with the 2 teaspoons of butter.
- Add the mushrooms and remaining butter to a pan over medium-high heat, and then let them cook for about 6 minutes.
- Add the onions, shallots, thyme, 1 teaspoon of the salt, and ⅛ teaspoon of the pepper, and then let the mixture cook for about 3 minutes.
- Add the brandy, and then let it cook for about 2 minutes.
- Whisk together the eggs, cream, broth, garlic, remaining salt, and remaining pepper, and then add the bread, cheddar, parsley, and mushroom mixture.
- Divide the stuffing between the dishes, and then let it bake for about 26 minutes.
Notes
Pinch the thyme sprigs and run your fingers along them to release the leaves! This may look like a lot of ingredients, but there aren’t a lot of steps.
